Cinnamon-almond butter cookies
Last updated 6/12/2012 1:16:36 AM. Recipe ID 46552. Report a problem with this recipe.
Title: Cinnamon-almond butter cookies
Yield: 1 Servings
1 3/4 c All-purpose flour
3/4 c Butter or margarine,softened
1 ts Almond extract
1/8 ts Salt
1/2 c Sugar, divided
1 Egg white, slightly beaten
1/8 ts Ground cinnamon
1/3 c Almonds*
* toasted diced & buttered
This is an elegant cookie with a sweet almond flavor.
In a large bowl, measure flour, butter or margarine, almond extract,
salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients
until well mixed, occasionally scraping bowl with rubber spatula.
(Mixture will be crumbly.)
With hands, shape into ball. If dough is too soft to roll out, cover
and refrigerate until firm.
Preheat oven to 325ø.
On lightly floured surface, with floured rolling pin, roll dough
into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into
strips 3 x 1-inch. Place strips on greased cookie sheets and brush
with slightly beaten egg whites.
In a small bowl, mix remaining 1/4 cup sugar with cinnamon and
almonds; sprinkle on cookies. Bake 15 minutes at 325ø or until
golden. With pancake turner, remove cookies to wire racks and allow
Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes
(published by The American Cooking Guild), Fairview, NJ.
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